Oscar Henquet

OAKVILLE, CALIFORNIA

Rudd Oakville Estate’s Managing Director Oscar Henquet discovered his passion for the luxury hospitality industry at a very young age while working with his family’s hotel business in The Netherlands. Spending summers amidst vineyards in Provence with his parents, Oscar’s exposure to the world of wine started at a young age. One of two children, Oscar grew up in the region where Belgium, Holland and Germany intersect, and as a result, quickly learned the importance and value of understanding various cultures while becoming fluent in the English, Dutch, French and German languages.

Oscar received a degree in Hotel Management from the Maastricht School of Hotel Management, founded by his grandfather. Upon graduation, Oscar pursued positions abroad, including an 8-month project in China where he was heavily involved with the opening of Crowne Plaza Chengdu in Chengdu, China. Oscar gained further experience and expertise working at esteemed properties located in Belgium, France and Israel, but it was a trip to New York with his family in 1997 that set his future course: exhilarated by the city’s energy and rhythm, he decided to relocate there.

“TEALEAVES Vanilla Rooibos is the perfect tea for me after a stressful day at work. It reminds me of my favorite country: South Africa. No caffeine and just a hint of vanilla. I drink it in a South African tea cup without handles, so I can warm my hands and unwind.”

Oscar’s first job in New York was Maître d’Étage Team Leader and Private Butler to Sir Elton John at the Five-Star/Five-Diamond St. Regis New York from March 1998 to July 1999, where he broadened his knowledge of the hospitality industry. Subsequently, he was appointed Supervisor of the Food & Beverage Department, overseeing operations of Lespinasse, Astor Court and King Cole Bar for one year, and ultimately was promoted to Assistant Restaurant Manager. In August 2000, Oscar left the St. Regis to first become Restaurant Manager and soon after that Room Service Manager at the Five-Star/Five-Diamond Four Seasons Hotel. In 2001, after meeting David Bouley while volunteering at Ground Zero, Oscar decided to make a shift and moved on to open Bouley as Restaurant Manager from March 2002 to February 2003.

It was during this period that Oscar decided his future would be spent in the private hospitality sector, where he would apply his understanding of organizational protocols and internal structure, but maintain the level of attention to detail and personal interaction with guests that had attracted him to the industry. In 2003, Oscar accepted a position as Director of Operations at Nicole Farhi USA, where he managed daily food and beverage operations for five years. While still at Farhi, Oscar opened 202 Restaurant in Chelsea Market, which won New York Magazine’s “Best Brunch” Award in 2006 and 2007. In 2008, Oscar accepted the role of General Manager at Rouge Tomate, where he coordinated the restaurant’s $15 million 2008 opening. Oscar’s achievements and success at Rouge Tomate over the next two-and-a-half years attracted the ever-watchful eye of Graydon Carter and Jeff Klein at Monkey Bar, and in August 2010, Oscar took on the position of General Manager at the trendy midtown restaurant.

Under Oscar’s direction, Monkey Bar achieved impressive success and he was able to further refine his experience as a leader while offering the finest level of service for his guests. Prior to joining the Rudd team, Oscar oversaw the operations of the highly acclaimed Relais & Chateaux property owned by Richard Gere, The Bedford Post. Today, he brings the same passion to the Rudd portfolio of businesses.



Recommended Tea

loose leaf tea | black

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